I have followed a low carb lifestyle for many years, but, I must admit, I don’t stick to my diet like I should. I’ve packed on a few pounds and it’s time to get back to the drawing board!

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So, for those of us who love carrot cake and trying to watch what we eat, what are we to do? Come up with a healthier alternative, that’s what!

My biggest beef with “healthier” recipes is they often taste like two-year old cardboard! (Side note: I’ve never tasted two-year old carb board, but I’m pretty sure that’s how it tastes. LOL!).

When I create alternative recipes, I keep them on the healthier side while never sacrificing taste. In this alternative carrot cake recipe, I am using both almond flour and coconut flour along with amazing spices to bring out the very best flavors.

Did I mention this is an Instant Pot recipe?! I hope you enjoy this recipe as much as we do.

[adthrive-in-post-video-player video-id=”QapjuOnM” upload-date=”2018-05-22T21:02:28.000Z” name=”Instant Pot Carrot Cake” description=”One of the hardest parts of trying to eat healthier is finding a dessert that tastes wonderful and is healthy. This Instant Pot Carrot cake fits all of that! "]

Instructions

Carrot Cake

In a large bowl, combine the almond flour, coconut flour, baking soda, ground cinnamon, allspice and nutmeg. Mix it well.

In another bowl, combine the eggs, vanilla extract, maple syrup or honey and applesauce. Whisk it very well until fluffy.

Add the wet mixture to the dry ingredients. Gently fold to combine.

Add the grated carrots and the chopped walnut and pecans. Fold it in gently.

Transfer the batter to a well-greased 7-inch cake pan. Spring form pan works the best. Cover it will a foil.

Add about 1½ cups of water in the Instant pot insert. Pace the cake pan on the trivet and gently lower it tin the Instant Pot. The water should not touch the pan.

Select the “Pressure Cook” or manual mode and adjust the time, with the “- / +” to 30 minutes.

When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then turn the pressure valve to the “Venting” position, to do a quick release for the remaining pressure.

Carefully take out the trivet. Open the foil. The cake should be set not at all jiggly.

Let it cool completely.

Frosting

While the cake cools, place the block of room temperature cream cheese, honey or maple syrup and vanilla extract in a large bowl.

With an electric mixer, beat the cream cheese till smooth and fluffy.

Generously slather the cooled carrot cake with the frosting.

Garnish

Sprinkle chopped walnuts or pecans all over the frosted cake.

Let it chill for at least an hour.

Slice and serve.

Notes

In the event the cake is still a little jiggly, cover it again with a foil and pressure cook it for 10 minutes more minutes. When the Instant Pot beeps, let it release the pressure naturally for 10 minutes, and then use the quick release way to get the rest of the steam out.

In a large bowl combine the almond flour, coconut flour, baking soda, ground cinnamon, allspice and nutmeg. Mix it well.

In another bowl combine the eggs, vanilla extract, maple syrup or honey and applesauce. Whisk it very well, till fluffy.

Add the wet mixture to the dry ingredients. Gently fold to combine.

Add the grated carrots and the chopped walnut and pecans. Fold it in gently.

Transfer the batter to a well-greased 7-inch cake pan. Spring form pan works the best. Cover it will a foil.

Add about 1½ cups of water in the Instant pot insert. Pace the cake pan on the trivet and gently lower it tin the Instant Pot. The water should not touch the pan.

Select the “Pressure Cook” or "manual" mode and adjust the time, with the “- / +” to 30 minutes.

When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then with a thick kitchen towel, turn the pressure valve to the “Venting” position, to do a quick release.

Carefully take out the trivet. Open the foil. The cake should be set not at all jiggly.

Let it cool completely.

Frosting

While the cake cools, place the block of room temperature cream cheese, honey or maple syrup and vanilla extract in a large bowl.

With an electric mixer, beat the cream cheese till smooth and fluffy.

Generously slather the cooled carrot cake with the frosting.

Garnish

Sprinkle chopped walnuts or pecans all over the frosted cake.

Let it chill for at least an hour.

Slice and serve.

Recipe Notes

In event that your cake is still a little jiggly(various elevations etc can factor here) , cover it again with a foil and pressure cook it for 10 minutes When the Instant Pot beeps, let it release the pressure naturally for 10 minutes, and then use the quick release way to get the rest of the steam out.

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Welcome, Y’all!

Hi! I am Laura, I am just a small town country girl who you know…grew up and married a handsome Soldier! This little nest on the interwebs is my haven to share recipes, tips, tricks, homemaking, and homeschool advice. Y’all come pour yourself a cup of sweet tea and sit back and relax a bit!